Every fall this moroccan stuffed acorn squash makes its way back onto my table. It started as a riff on a WW recipe that I stumbled into years ago; one of those “healthy but actually tastes really good” surprises; and after a few tweaks, it has become a staple each year.
The original used almonds, raisins, and olive oil, but I found myself wanting something more savory and a little more balanced. I swapped in spray avocado oil, added chopped tomato and kale, and leaned into the fiber-rich, plant-based goodness that makes this meal feel hearty and nourishing without feeling heavy.
The filling leans into Moroccan-inspired spices like cumin, smoky paprika, and cinnamon. Instead of sweetness from raisins, you get a deeper, more grounded flavor from the tomato and greens. The squash itself becomes tender and caramelized as it roasts; the flesh turns buttery, and the spices soak right in.
What I love most though is how versatile it is. You can meal prep it for the week, bring it to a fall dinner party, or make it for a cozy Sunday date night dinner. It is vegan-friendly, full of flavor, and high in fiber, which in my book is always a win. It fills your kitchen with warmth and color and the kind of smell that makes people walk in and ask, “What are you making?” (And I’m not just saying that because it’s a direct quote from my husband when I was making the one photographed above).
Every year, I find myself returning to this one for a reason. It is easy, nourishing, and perfectly autumn. I hope you enjoy it too.
Moroccan Stuffed Acorn Squash
Equipment
- Baking sheet
- Parchment paper or reusable liner
- Large skillet
- Mixing bowl
- Serrated spoon (Grapefruit Spoon) for scooping squash
- Chef’s knife
Ingredients
- 2 medium acorn squash halved and seeded
- Spray avocado oil or other neutral spray oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 medium tomato chopped
- 2 cups chopped kale ribs removed
- 1 cup cooked quinoa or brown rice
- 1 can 15 oz chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon cinnamon
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 2 tablespoons chopped parsley or cilantro for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Spray the cut sides of the acorn squash lightly with avocado oil and season with salt and pepper. Place cut-side down and roast for 30–35 minutes, until tender and caramelized around the edges.
- While the squash roasts, heat a skillet over medium heat and lightly coat with avocado oil spray. Add onion and cook until softened, about 4–5 minutes. Stir in garlic and cook another minute. Add chopped tomato and cook until slightly broken down.
- Stir in chickpeas, kale, cumin, smoked paprika, cinnamon, salt, and pepper. Sauté until kale is wilted and everything is heated through. Taste and adjust seasoning as needed.
- Once the squash is cooked, flip them cut-side up and fill each half generously with the warm mixture.
- Optional: Garnish with chopped parsley or cilantro before serving.
Video
@herbyeater I make a stuffed acorn squash recipe every autumn because it’s truly just so special to me. The perfect vegan dinner for a date night, or for having company over, or even solo with leftovers to take for lunch the next day. The hardest part is scooping the inside of the squash and trying not to shed a tear chopping onions. This is a high fiber option, with great plant protein and yet still low calorie. You’re gonna love it! 🥰 #autumnaesthetic #fallrecipes #vegantiktok #veganrecipes #highfiber
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